Plums have gained popularity among consumers due to their nutritional benefits. This study aims to evaluate the quality of 17 different plum cultivars to identify new varieties with superior flavor and aroma, thereby rejuvenating the market. Plum fruits were collected at full physiological ripeness between July and October of 2021 -2022 in Iran. The fruits were assessed for various physical traits, including fruit length, width, flesh thickness, and weight, as well as chemical attributes such as total soluble solids, titratable acidity, pH, anthocyanin, phenolic compounds, and flavonoids. To differentiate between cultivars, an unsupervised principal component analysis (PCA) was employed. The results revealed significant phenotypic variation among the plum cultivars, an advantage for enhancing fruit quality. Total soluble solids ranged from 9.64% to 16.49%, while titratable acidity (TA) varied between 0.26 and 0.88 mg 100 g-1 FW. Total phenol content, ascorbic acid, and flavonoid levels ranged from 129.8 to 738.6 mg, 2.53 to 9.24 mg, and 452.2 to 967 mg 100 g-1 FW, respectively. Anthocyanin content was found to range from 2.22 to 43.58 mg 100 g-1 FW. In conclusion, cultivars such as ‘Beygom’, ‘Torghabeh Sabz’, and ‘Jangaly’ stood out for their fruit firmness, making them well-suited for drying, storage, and transportation. Furthermore, ‘Beygom’ and ‘Torghabeh Sabz’ were also found to be rich in bioactive compounds, making them ideal candidates for breeding programs. Overall, the diverse plum genotypes showed potential for commercial cultivation under growth conditions similar to those of available varieties and may also serve as valuable resources for future breeding projects.

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